Cook the potatoes in boiling salted water until tender when pierced with a fork. Drain and set aside until cool enough to handle. Cut potatoes into bite-size pieces. Add eggs, celery, green onion and peppers. Mix the mustard in a separate small bowl with the mayonnaise. Gently mix into the potato salad. Season with salt, pepper, and dill, if desired. Sprinkle paprika over the top before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.